Vegetarian Cobb Salad with Chickpeas

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 6 eggs
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 1 pint grape tomatoes
• 1 head romaine lettuce
• black pepper
• Dijon mustard
• extra virgin olive oil
• honey
• red wine vinegar
• salt

Instructions

1. Place the eggs in a small saucepan and cover with cold water by about 1 inch. Cover with a lid and bring to a rolling boil over high heat.
   • 6 eggs
2. While the water comes to a boil, wash and dry the fresh produce.
   • 1 pint grape tomatoes
   • 1 head romaine lettuce
   • 2 avocados
3. Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the lettuce lengthwise, then chop crosswise into 1-inch pieces and transfer to a medium bowl.
4. Once the water is boiling, remove the pan from the heat and let the eggs sit, covered, for 6 minutes. Once done, drain and run the eggs under cold water for 1-2 minutes to stop the cooking process.
5. Halve the tomatoes and transfer to a small bowl.
6. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer the avocado to a small bowl.
7. Drain and rinse the chickpeas; set aside in the colander.
   • 2 (15 oz) cans garbanzo beans (chickpeas)
8. In a small bowl, combine and whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
   • 6 tbsp extra virgin olive oil
   • 2 tbsp red wine vinegar
   • 1 tsp Dijon mustard
   • 1 tsp honey
   • ½ tsp salt
   • ¼ tsp black pepper
9. Peel and roughly chop the eggs.
10. To serve, arrange the lettuce on a plate, top with the tomatoes, avocado, chickpeas, and eggs, and drizzle with the dressing. Enjoy!